We got some black raspberries from Nourse Farms not long ago. I tray froze them, then stashed them in freezer bags for easy use in smoothies and baked goods. In these pancakes they make a great combination with the cornmeal and maple syrup.
1 cup cornmeal
1 cup all purpose or whole wheat pastry flour
1/2 tsp salt
1 Tbsp baking powder
1 egg, beaten
1 Tbsp molasses
1 1/2 cups milk
1 cup black raspberries (frozen is fine)
Butter or oil for cooking
Maple syrup for topping
Combine the cornmeal, flour, salt, and baking powder in a medium bowl.
In a small bowl, combine the egg, molasses, and milk. Stir the wet ingredients into the dry ingredients, then fold in the black raspberries.
Cook the pancakes over medium heat, flipping when the bubbles start to pop on top. Keep cooked pancakes warm on a covered plate or in a low oven while you cook the remainder.
Serve warm, topped with maple syrup at the table.
Serves about 4.